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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Berry Chicken Salad Recipe

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This recipe for Berry Chicken Salad is from The Reader Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
1 cup fresh raspberries
1 cup halved fresh strawberries
2/3 cup crumbled goat cheese
3 tablespoons chopped pecans, toasted
1/4 cup prepared fat-free raspberry vinaigrette
Directions:
Directions:
Sprinkle chicken with salt and pepper.

On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°.

In a large bowl, combine spinach, berries, cheese and pecans.

Cut chicken into slices; add to salad.

Drizzle with vinaigrette and toss lightly to coat. Serve immediately.

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

 

 

 

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